Tomato and Red Peppers

1 kilo Red Bell Pepper
1 T. Sweet Paprika
2 kilo Heirloom Tomatoes (various colors)
1/2 T. Celtic sea salt
4 leaves Basil, chopped fine
3 T. Crushed garlic
1/4 tsp. Atlantic kelp powder
3 Chili peppers, dried
Edible flowers, for garnishing
1/2 Cup Olive Oil

Chop bell peppers and tomatoes in large pieces, and put in a serving platter or bowl. Save the juice running out of the tomatoes and put in a blender along with the oil, chili pepers and garlic.. Mix well. Pour over tomatoes and bell peppers. Add paprika, celtic sea salt and basil. Serve chilled or as is. Garnish with edible flowers

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating our Raw Nature

 

Spicy Avocado Salad

1 Corn on the cob
1 small clove Garlic. minced really well
1 cup Diced Tomatoes
1 T. Chopped Jalapeno (or less, to taste )
1 Avocado, cubed
2 T. Chopped Olives, depitted
1/2 cup Chopped Cilantro
1 T. Chopped scallions
1-2 Limes, juiced

Gently mix all the ingredients in a bowl, adjusting lime juice and Jalapenos to taste.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Veggie Balls

2 Cups Sunflower seeds, ground
1 tsp. Curry Powder
2 Cups Carrots, shredded
2 T. Nama Shoyu
1 Cup Chopped Courgette( Zucchini),
3 bunches Scallion, chopped
1/2 Cup Onion, finely chopped
1/2 cup Celery Juice
2 T. Nutritional Yeast (not a Raw product)

Place all the ingredients in a food processor, and mix until it makes a moist dough, (add the celery juice gradually.) Roll into one inch balls (wet your hands with some of the celery juice or some olive oil). Place on a dehydrator tray (no teflex sheets) at 110-115 degrees F for about
12-24 hours., making sure that the balls are turned upside down at least once during that time.

Serve with the Curry Sauce or any other sauce of preference. It makes a great meal for entertaining meat eaters and those who are sceptical of eating a living foods diet.

Dorit’s book: Celebrating Our Raw Nature

 

Quinoa Dish

This is mainly “raw” and great for a Holiday like Christmas.

4 Cups Cooked Quinoa
1/4 Cup Lemon Juice
1/2 Cup Pecans
1/3 Cup Walnut Oil
1/2 Cup Walnuts
2 T. Low Sodium, Wheat Free Tamari
3/4 Cup Sliced mushrooms
1/4 tsp. Cayenne Pepper
1/2 Cup Sliced Olives
dash Celtic Sea Salt Curry Seasoning
1/2 Cup Scallions, chopped
Dash Tumeric

After quinoa has been removed from the heat and cooled down, place all ingredients in a large mixing bowl, and mix well adjusting the seasoning to taste. Transfer onto a serving platter, decorate with edible flowers and serve.

Dorit’s book: Celebrating Our Raw Nature

 

Meal of Protein

1.2 Cup Cooked Quinoa
3 T. Cilantro, minced
1 Cup Cooked Black Beans or Kidney Beans
1 Cup Raw Corn, cut off the cob
3 T. Red onions, minced
1 Tomato, sliced
1 tsp. Celtic Sea Salt
Curry Seasoning (or 3 T. Lemon Juice to taste)
3 T. Olive Oil
1/2 tsp. Cumin seeds

Grind cumin seeds. Place in a small container with the Celtic Sea Salt Curry seasoning and mix together. Use a large salad bowl, add the other ingredients, mixing well, and add seasoning gradually, mixing and adjusting seasoning to taste.

Dorit’s book: Celebrating Our Raw Nature

 

Citrus Fruit Bowl

2-3 Oranges, quartered
1/4 Cup Raisins (optional) pre-soaked in orange juice
1-2 Grapefruits, quartered
2-4 Tangerines, quartered
1/2 Cup Freshly squeezed Orange or 1 Very ripe Papaya, cubed
2 Tbs Lime or Lemon Juice
4-6 Leaves Peppermint or Spearmint, finely chopped
2-3 Dates, finely chopped

In large glass bowl, place all the fruits, sprinkle with fruit juice, chill in the refrigerator and just prior to serving, garnish with mint.

Dorit’s book: Celebrating our Raw Nature